Wave • 300 mm • pakkawood • Molybdenum • western handle • right-handed
This long, rigid knife with a serrated edge, measuring 360 mm in total length, is ideal for slicing bread or layered pastries.
The Misono Molybdenum Handmade series has a classic construction. The thin blade is ground for right-handed use and fitted with a traditional Western-style handle. The knife is perfectly finished throughout. The subtle curves of the handle provide excellent grip and feel, preventing fatigue during use. The pakkawood does not become slippery and quickly adapts to the temperature of your hand, making it very comfortable.
Features of the Molybdenum Handmade series:
The Molybdenum series features a blade made of chrome molybdenum steel. Misono is secretive about the exact composition/alloy of the steel. The company imports the steel from Sweden but does not disclose whether it comes from Sandvik or Uddeholm. What is known is that the knife is entirely produced in-house. Around 60 people work at Misono in Seki, primarily producing for the Japanese and American markets.
To optimize the characteristics of the steel once it takes the shape of a knife, it undergoes a “Sub Zero Treatment.” After forging, the steel is cooled down to -70°C, resulting in a uniform hardness throughout the blade. The blade itself is relatively thin, with a medium/light weight. Misono models are ground for right-handed use, with left-handed versions available upon request. Each knife is hand-finished on whetstones at the factory for optimal sharpness.
The combination of handle, weight, balance, and the extremely thin and sharp cutting edge provides exceptional comfort during use.
Elwin de Veld on Misono knives:
Before leaving the factory, each knife is manually inspected to ensure quality and finishing. Misono follows several key principles in knife production: the knife must be easy to resharpen, simple to keep sharp, and retain its edge for a long time—standards expected in this segment.
Over the years, I have sharpened many knives, including numerous Misono models. The first time I held a Misono knife, I immediately felt a connection. The comfortable feel, good balance, and solid build stood out, along with its simple, almost understated appearance. In practice, the best qualities of Misono truly shine: it stays razor-sharp for a long time and is easy to maintain. Touching up on a whetstone, or maintaining the edge during service with a fine ceramic honing rod, yields the best results. Misono produces knives that meet the highest standards of professionals and experienced enthusiasts.
Each year, Misono produces more than 150,000 knives, largely by hand. The unique blade polishing and meticulous attention to detail ensure that Misono firmly belongs in the absolute top segment of knives.
